Cheese Tortellini With Creamy Pesto Sauce Recipes

CREAM CHEESE PESTO TORTELLINI

Cream Cheese Pesto Tortellini image

I love the combination of cream cheese and pesto, so I tried this and it worked!! It has been one of my favorite dishes to make. I use it as a main dish but it could certainly be a side dish.

Provided by appetizerqueen

Categories Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (9 ounce) package tortellini, refrigerated kind, I prefer sausage filled
1 (8 ounce) package cream cheese, softened
2 tablespoons pesto sauce

Steps:

cook tortellini according to package instructions.
while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
drain tortellini and return to pot.
Add cream cheese mixture and toss very gently.
serve right away, it cools quickly.

Nutrition Facts : Calories 391.6, Fat 24.1, SaturatedFat 13.3, Cholesterol 89.5, Sodium 578.3, Carbohydrate 32.5, Fiber 1.2, Sugar 2.4, Protein 12.1

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE

Cheese Tortellini With Creamy Pesto Sauce image

This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.

Provided by KittyCat1225

Categories One Dish Meal

Time 38m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb frozen cheese tortellini
2 tablespoons butter
1 (8 ounce) can mushrooms (drained)
10 3/4 ounces cream of mushroom soup
1/4 cup milk (2% is fine)
1 (8 ounce) package cream cheese
4 tablespoons pesto sauce (bottled)
1 (14 1/2 ounce) can diced tomatoes (drained)
1/2 teaspoon salt (more if desired)
1/2 teaspoon pepper (more if desired)
1/2 cup parmesan cheese, grated
splash red wine (optional, but tasty!)

Steps:

In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
Add the can of cream of mushroom soup and milk. Mix well.
Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
Add the tomatoes. Continue stirring, adding the salt and pepper.
Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
Dish up into separate bowls. This dish cools quickly, so serve promptly.
Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.

Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8

CREAMY PESTO TORTELLINI

Creamy Pesto Tortellini image

Make and share this Creamy Pesto Tortellini recipe from Food.com.

Provided by mills4realz

Categories European

Time 30m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (9 ounce) packages frozen cheese tortellini (or ravioli) or 2 (9 ounce) packages fresh light cheese tortellini (or ravioli)
1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices
1 small red bell pepper, cored, seeded, and diced
1 small yellow bell pepper, cored, seeded and diced
1 cup fat-free half-and-half
1/4 cup prepared pesto sauce
1/4 lb ham, cubed

Steps:

Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.
Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.

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